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These Apricot Sweet Rolls are soft, flaky, sweet and absolutely delicious. They are great to make for Breakfast or Brunch parties. Perfect for Mother's Day.


Servings

16 Rolls

Total time

45 minutes

Cuisines

American

Courses


Ingredients

  • 2 cups all purpose flour
  • 1 cup Wholewheat Flour
  • 2½ tsp instant yeast
  • 3 tbsp sugar
  • 1¼ tsp salt
  • 1 cup Lukewarm Water
  • 6 tbsp unsalted butter
  • ricotta
  • ricotta
  • 0.25 cup Apricot Preserves
  • ricotta
  • 1~2 tbsp fresh squeezed orange juice
  • ricotta

Method

  1. Combine all the ingredients for the dough in a large mixing bowl or the bowl of the stand mixer. Mix and knead until a smooth, soft, pliable dough forms. Cover and set the dough aside for 1~1½ hours or until it gets very puffy.
  2. Lightly grease 2 8" round cake pans.
  3. Gently deflate the dough and roll it out into a 16"x12" rectangle. Spread the apricot jam on the dough leaving a 1" border around the edges.
  4. Roll the dough along the long side into a tight log. Pinch the seams well.
  5. Using a serrated knife, slice the log into 16 slices. Arrange the 8 slices in each of the cake pans. Cover the pans and let them rise for 45minutes~1hour or until the rolls are very puffy and start to crowd in the pan.
  6. Preheat the oven to 350°F.
  7. Bake the rolls for 23~25 minutes or until the edges and the top start to turn golden brown. Remove from the oven.
  8. Loosen the edges with a knife and turn them over onto a wire rack.
  9. To serve right away, whisk confectioners sugar, orange juice and Fiori di Sicilia in a small bowl to form a spreadable icing. Spread the icing on the hot rolls and enjoy!!
  10. To serve later, let the rolls cool completely, then wrap in plastic wrap and store at room temperature for 3 days. When ready to serve, warm the rolls in a preheated 350°F oven and bake for 10~15 minutes, until they are nicely warmed. Spread with icing and enjoy!!